Production of antioxidant peptide fractions from a by-product of tomato processing: mass spectrometry identification of peptides and stability to gastrointestinal digestion.

Meshginfar, Nasim; Sadeghi Mahoonak, Alireza; Hosseinian, Farah; Ghorbani, Mohammad; Tsopmo, Apollinaire

Meshginfar, Nasim; Sadeghi Mahoonak, Alireza; Hosseinian, Farah; Ghorbani, Mohammad; Tsopmo, Apollinaire.

Affiliation

Meshginfar N; 1Department of Food Science, Food Chemistry, Gorgan University of Agriculture and Natural Resources, Gorgan, Iran.
Sadeghi Mahoonak A; 1Department of Food Science, Food Chemistry, Gorgan University of Agriculture and Natural Resources, Gorgan, Iran.
Hosseinian F; 2Department of Chemistry, Food Science and Nutrition, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6 Canada.
Ghorbani M; 1Department of Food Science, Food Chemistry, Gorgan University of Agriculture and Natural Resources, Gorgan, Iran.
Tsopmo A; 2Department of Chemistry, Food Science and Nutrition, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6 Canada.

J Food Sci Technol ; 55(9): 3498-3507, 2018 Sep.

Article de En | MEDLINE | ID: mdl-30150808

Mots clés

Antioxidant peptides; Gastrointestinal digestion; LCESIMS/MS; Ultrafiltration

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Type d'étude: Diagnostic_studies / Prognostic_studies Langue: En Journal: J Food Sci Technol Année: 2018 Type de document: Article Pays d'affiliation: Iran

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